Did I tell you that I just love summer?
Only over and over again?
I can’t help it. Billy is pretty much off of work in the summer, so when he’s not on the course we hang and have all kinds of summer fun. It’s also the time of year that we go to visit family, so I look forward to that. It’s also when my favorite fruits and veggies are fresh and lovely and wonderful.
Corn Poblano and Zucchini Lasagne is a tasty way to use fresh and lovely and wonderful summer veggies!
I’ve made this lasagne a few times and come up with a recipe that I love.
First thing you should know is that I don’t boil the lasagna noodles. I use regular noodles, not the no boil noodles. The no boil noodles are too thin and don’t have much tooth to them when they’re cooked. By using extra sauce, and cooking the lasagne covered by foil the uncooked regular noodles will cook up perfectly!
Second, I’ve added a step to making the béchamel sauce. I pureed some of the corn with milk in a blender. For my taste, a béchamel made with all milk is too rich for this particular lasagne (I like béchamel sauce in other lasagnes) the pureed corn helps to make the sauce less rich.
Lastly, this is pretty darn healthy. I used skim milk in my béchamel (use whatever milk you like), and just a little cheese is used compared to most lasagnes, and it’s chocked full of fresh veggies!
If you really like to have meat in your lasagne, I included directions for adding ground chicken.
I hope that you are enjoying all the freshness, and loveliness, and wonderfulness of the summer!
Here’s what you do.
|Start by cutting the corn off the cob.|
You may use frozen corn as well, but in season, fresh corn is best!
A rolled up clean kitchen towel helps to keep those little kernels from bouncing all over the kitchen floor.
|Add 2 cups of the corn to a blender with a little chopped garlic and 2 cups of milk.|
|Give it a blitz until everything is nice a pureed.|
|Saute onions and poblano peppers with a pinch of salt & pepper in a little olive oil over medium-high heat.|
|When the onions are translucent add some Mexican oregano and the remaining corn; cook this for just a couple of minutes (it will cook further in the oven so careful not to over cook it now).|
Meanwhile, make a Bechamel.
|Start by making a roux. In a 3 quart sauce pan melt a little butter and then add some flour, cook while whisking over medium heat for a couple of minutes to cook out the raw flour flavor.|
|I just strained the corn/ milk mixture directly into the roux and discarded the solids. Whisk the milk into the roux and cook while whisking until the mixture comes to a low boil and is slightly thickened.|
|Add a little salt & pepper as well as a couple of pinches of freshly grated nutmeg.|
|Also whisk in 1/2 cup of Pecorino Romano Cheese.|
|Ladle enough of the bechamel to cover the bottom of an 11 X 8 x 2 inch pan.|
|Place a single layer of uncooked lasagne noodles (not the no boil noodles) in the bottom of the pan.|
|Lay a single layer of zucchini slices, season the zucchini with a sprinkle of salt and pepper, then ladle some of the bechamel over that.|
|Place another layer of noodles, half of the corn mixture, and some more of the bechamel.|
Repeat with another layer of noodles, then zucchini, salt & pepper, and bechamel.
Then the final layer of noodles, the remaining corn mixture, and the remaining bechamel. Be sure the edges of the noodles have sauce on them, or they will be dry and hard and not at all pleasant.
|Place the baking dish on a sheet pan, just in case the casserole boils over. |
Tent a piece of foil over the baking dish and cook in a pre-heated 375 degree oven for 45 minutes.
|After the 45 minutes, remove the foil, sprinkle a cup of Monterey Jack cheese over the top, and return to the oven to bake for another 20 to 25 minutes.|
|Remove the lasage from the oven when the cheese is bubbly and the edges are golden.|
Allow this to cool for about 10 minutes before cutting and serving.
CORN, POBLANO, & ZUCCHINI LASAGNE
4 ½ cups Corn, fresh or frozen (6 ears fresh corn)
2 cloves Garlic, chopped
2 cups Milk
4 Tbsp. Butter
6 Tbsp. All-purpose flour
Salt and pepper
2 pinches Nutmeg, preferably freshly grated
1/2 cup Grated Pecorino Romano cheese
1 Tbsp. Olive oil
2 Poblano peppers, cut into thin strips (remove and discard the seeds)
½ Medium onion, small dice
1 tsp. Oregano, preferably Mexican
1 lb. Zucchini (2 medium) cut into strips
12 Lasagne noodles, not the no boil
1 cup Grated Monterey Jack cheese
1. Pre heat oven to 375 degrees.
2. First make the béchamel. In the jar of a blender (or food processor) add 2 cups of the corn, garlic and milk. Pulse until pureed. Strain the liquid through a mesh strainer and discard the solids.
3. In a 3 quart sauce pan over medium heat; make a roux by melting the butter and whisking in the flour, cook while whisking for about 2 minutes. Slowly whisk the milk/corn mixture into the cooked roux. When the béchamel comes to a low boil and thickened slightly add ½ tsp. salt, ¼ tsp. pepper, nutmeg and the grated Pecorino Romano cheese. Remove from the heat when done.
4. Meanwhile; in a large skillet heat the olive oil over medium high heat. Add the poblano peppers and onions with a pinch of salt & pepper. When the onions are translucent add the oregano and the remaining corn to the skillet, sauté for just a couple of minutes.
5. To assemble the lasagne; use about an 8 x 11 x 2 inch baking dish. Spoon enough béchamel into the baking dish to coat the bottom of the dish. Lay a single layer of uncooked lasagne noodles in the pan. Lay half of the zucchini on the noodles in a single layer, pour about a ladle of the béchamel over that. Lay another layer of noodles and top those evenly with half of the corn mixture, pour another ladle of béchamel. Repeat with another layer or zucchini & béchamel and finally another layer of corn and the remaining béchamel. Be sure the bechamel is completely covering the egdes of the noodles so that the noodles don't dry out. Tent a large piece of foil over the lasagna. Place the baking dish on a sheet pan, just in case the lasagne bubbles over the sides. Cook in the hot oven for about 45 minutes.
6. After 45 minutes, remove the foil and sprinkle the grated Monterey jack cheese evenly over the top. Return to the oven for another 20 to 25 minutes, until the cheese is melted and golden brown on the edges.
7. Allow the cooked lasagne to cool for about 10 minutes before cutting and serving.
Variation: Substitute 1 pound of ground chicken for 2 ears (about 1 cup) of the corn. Brown the chicken in the skillet before adding the onions and poblano peppers.
|Sweet Corn and Tomato Pasta|
This recipe was shared at:
My Turn For Us- Freedom Fridays